[]

To cite this article: Estrella Edith Arce-Arce, José Alberto Gallegos-Infante, Nuria Elizabeth Rocha-Guzmán, Rubén Francisco González-Laredo, Rocío Moreno-Jiménez, Juan de Dios Figueroa-Cárdenas & Argelia Nazdira Montelongo-Montelongo (2014) Effect of infrared heating on the physicochemical properties of common bean (Phaseolus vulgaris L.) flour, CyTA - Journal of Food, 12:3, 242-248, DOI: 10.1080/19476337.2013.834978

To link to this article: http://dx.doi.org/10.1080/19476337.2013.834978


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Contents lists available at ScienceDirect
LWT - Food Science and Technology
journal homepage: www.elsevier. com/locate/ lwt

LWT - Food Science and Technology 55 (2014) 426e435

Study of spray drying of the Aloe vera mucilage (Aloe vera barbadensis

Miller) as a function of its rheological properties

C.V. Cervantes-Martínez ^a, L. Medina-Torres ^b,*, R.F. González-Laredo ^a, F. Calderas ^b,

G. Sánchez-Olivares ^c, E.E. Herrera-Valencia ^b, J.A. Gallegos Infante ^a, N.E. Rocha-Guzman ^a,

J. Rodríguez-Ramírez <sup>d

a</sup> Departamento de Ingenierías Química y Bioquímica, Instituto Tecnológico de Durango, Blvd. Felipe Pescador 1830 Ote., 34080, Durango, Dgo., Mexico

^b Facultad de Química, Departamento de Ingeniería Química, Conjunto E Universidad Nacional Autónoma de México (UNAM), México D.F., 04510, Mexico

^c CIATEC, A.C., Omega 201, León, Gto., 37545, Mexico

^d Centro Interdisciplinario de Investigación para el Desarrollo Integral Regional Unidad Oaxaca, Hornos No. 1003, Col. Noche Buena, Santa Cruz Xoxocotlán,

C.P. 71230, Oaxaca, Mexico


a r t i c l e i n f o
Article history:

Received 8 July 2013 Received in revised form

4 September 2013

Accepted 27 September 2013

Keywords:

Rheological properties Viscoelasticity Mucilage

Aloe vera

Spray drying

a b s t r a c t
Spray Drying(SD) was used to obtain Aloe vera powderfrom fresh plants. Thepowder was reconstituted inanaqueous medium and its rheological properties, particle size distribution (PSD), thermal properties (differential scanning calorimetry, DSC), and morphology (scanning electron microscopy, SEM) were evaluated in order to find an alternative to natural gum to be used in the food industry. Rheological measurements were conducted at 25 ^.C in aqueous concentrations of 3 g/100 mL and 6 g/100 mL. A 2³ factorial design was used with three central points to evaluate yield, efficiency and the rheological properties of reconstituted powders, results were compared with a liophilized (FD) sample of A. vera mucilage. Experimental results showed that the shear viscosity decreased with the increase of the inlet air temperature and the speed of atomization, and it increased with increasing feed flow in SD. Addi- tionally, most powders obtained in all treatments have an average particle diameter of w10 mm with a modal distribution (PSD). The best conditions of SD in order to obtain a good thickening agent were: 150 ^.C inlet temperature, 1.5 L/h feed rate and atomization speed of 275,000 rpm, and with rheological properties very close to those of the FD sample.

© 2013 Elsevier Ltd. All rights reserved.

1. 
   Introduction
   

Due to the concern and current interest of people in their health and quality of life, there has been an increasing demand for natural products, which has impelled pharmaceutical and natural products industries to focus their research on products with functional properties. A raw material that currently has potential in this field is

1. 
   vera, a kind of cactus from which cosmetics, pharmaceuticals and chemistry products can be obtained. A. vera is considered to be a potential source of gums and/or hydrocolloids (Sánchez González, Vargas, González-Martínez, Cháfer, & Chiralt, 2008). The selection of new sources of biopolymers requires a thorough understanding of the rheological properties and physicochemical characteristics of natural chemistries (García-Cruz, Rodríguez-Ramírez, Méndez- Lagunas, & Medina-Torres, 2013). These properties of the gum are
   

* Corresponding author. Tel.: þ52 5556225360; fax: þ52 5556225329.

E-mail address: [e-mail] (L. Medina-Torres).

sensitive to separation methods and they can be significantly altered with the drying process (Wang, Wang, Li, Xue, & Mao, 2009). It has been shown that this plant can provide nutritional components as feedstock for the production of functional products, considered the chemistry of the future (Vega, Ampuero, Díaz, & Lemus, 2005). A. Vera is a plant that has great range for adapta- tion to the environment due to its high rate of water retention, allowing it to form a dense layer of gel, which contains 99.4 g/100 g water and 0.6 g/100 g of solids, there are at least four different partially acetalized sugars in its composition that differ in the radius of the glucose and mannose (Vega, Uribe, Lemus, & Miranda, 2007). This plant has a composition of equal proportions of D- glucose and D-mannose (76 g/100 g), with 24 g/100 g of uronic acid, the juice contains 55.2 mg of polysaccharides per 100 mL of juice. The approximate total mass of polysaccharides is 788 mg/L (Rodríguez-González, Femenia, Minjares-Fuentes, & González-Lar- edo, 2010). Femenia, Sánchez, Simal, and Rosselló (1999) and Femenia, García-Pascual, Simal and Rosselló (2003) reported that the polysaccharides contained in the parenchyma of the Aloe are of

0023-6438/$ e see front matter © 2013 Elsevier Ltd. All rights reserved. http://dx.doi.org/10.1016/j.lwt.2013.09.026

Contents lists available at ScienceDirect
LWT - Food Science and Technology
journal homepage: www.elsevier. com/locate/ lwt

LWT - Food Science and Technology 55 (2014) 426e435

Study of spray drying of the Aloe vera mucilage (Aloe vera barbadensis

Miller) as a function of its rheological properties

C.V. Cervantes-Martínez ^a, L. Medina-Torres ^b,*, R.F. González-Laredo ^a, F. Calderas ^b,

G. Sánchez-Olivares ^c, E.E. Herrera-Valencia ^b, J.A. Gallegos Infante ^a, N.E. Rocha-Guzman ^a,

J. Rodríguez-Ramírez <sup>d

a</sup> Departamento de Ingenierías Química y Bioquímica, Instituto Tecnológico de Durango, Blvd. Felipe Pescador 1830 Ote., 34080, Durango, Dgo., Mexico

^b Facultad de Química, Departamento de Ingeniería Química, Conjunto E Universidad Nacional Autónoma de México (UNAM), México D.F., 04510, Mexico

^c CIATEC, A.C., Omega 201, León, Gto., 37545, Mexico

^d Centro Interdisciplinario de Investigación para el Desarrollo Integral Regional Unidad Oaxaca, Hornos No. 1003, Col. Noche Buena, Santa Cruz Xoxocotlán,

C.P. 71230, Oaxaca, Mexico


a r t i c l e i n f o
Article history:

Received 8 July 2013 Received in revised form

4 September 2013

Accepted 27 September 2013

Keywords:

Rheological properties Viscoelasticity Mucilage

Aloe vera

Spray drying

a b s t r a c t
Spray Drying(SD) was used to obtain Aloe vera powderfrom fresh plants. Thepowder was reconstituted inanaqueous mediumand its rheological properties, particle size distribution (PSD), thermal properties (differential scanning calorimetry, DSC), and morphology (scanning electron microscopy, SEM) were evaluated in order to find an alternative to natural gum to be used in the food industry. Rheological measurements were conducted at 25 ^.C in aqueous concentrations of 3 g/100 mL and 6 g/100 mL. A 2³ factorial design was used with three central points to evaluate yield, efficiency and the rheological properties of reconstituted powders, results were compared with a liophilized (FD) sample of A. vera mucilage. Experimental results showed that the shear viscosity decreased with the increase of the inlet air temperature and the speed of atomization, and it increased with increasing feed flow in SD. Addi- tionally, most powders obtained in all treatments have an average particle diameter of w10 mm with a modal distribution (PSD). The best conditions of SD in order to obtain a good thickening agent were: 150 ^.C inlet temperature, 1.5 L/h feed rate and atomization speed of 275,000 rpm, and with rheological properties very close to those of the FD sample.

© 2013 Elsevier Ltd. All rights reserved.

1. 
   Introduction
   

Due to the concern and current interest of people in their health and quality of life, there has been an increasing demand for natural products, which has impelled pharmaceutical and natural products industries to focus their research on products with functional properties. A raw material that currently has potential in this field is

1. 
   vera, a kind of cactus from which cosmetics, pharmaceuticals and chemistry products can be obtained. A. vera is considered to be a potential source of gums and/or hydrocolloids (Sánchez González, Vargas, González-Martínez, Cháfer, & Chiralt, 2008). The selection of new sources of biopolymers requires a thorough understanding of the rheological properties and physicochemical characteristics of natural chemistries (García-Cruz, Rodríguez-Ramírez, Méndez- Lagunas, & Medina-Torres, 2013). These properties of the gum are
   

* Corresponding author. Tel.: þ52 5556225360; fax: þ52 5556225329.

E-mail address: [e-mail] (L. Medina-Torres).

sensitive to separation methods and they can be significantly altered with the drying process (Wang, Wang, Li, Xue, & Mao, 2009). It has been shown that this plant can provide nutritional components as feedstock for the production of functional products, considered the chemistry of the future (Vega, Ampuero, Díaz, & Lemus, 2005). A. Vera is a plant that has great range for adapta- tion to the environment due to its high rate of water retention, allowing it to form a dense layer of gel, which contains 99.4 g/100 g water and 0.6 g/100 g of solids, there are at least four different partially acetalized sugars in its composition that differ in the radius of the glucose and mannose (Vega, Uribe, Lemus, & Miranda, 2007). This plant has a composition of equal proportions of D- glucose and D-mannose (76 g/100 g), with 24 g/100 g of uronic acid, the juice contains 55.2 mg of polysaccharides per 100 mL of juice. The approximate total mass of polysaccharides is 788 mg/L (Rodríguez-González, Femenia, Minjares-Fuentes, & González-Lar- edo, 2010). Femenia, Sánchez, Simal, and Rosselló (1999) and Femenia, García-Pascual, Simal and Rosselló (2003) reported that the polysaccharides contained in the parenchyma of the Aloe are of

0023-6438/$ e see front matter © 2013 Elsevier Ltd. All rights reserved. http://dx.doi.org/10.1016/j.lwt.2013.09.026

Hindawi Publishing Corporation International Journal of Food Science Volume 2014, Article ID 513641, 8 pages http://dx.doi.org/10.1155/2014/513641

Research Article

Influence of Commercial Saturated Monoglyceride,

Mono-/Diglycerides Mixtures, Vegetable Oil,Stirring Speed, and Temperature on the Physical Properties of Organogels
Omar Gerardo Rocha-Amador,¹ Jose Alberto Gallegos-Infante,¹ Qingrong Huang,² Nuria Elizabeth Rocha-Guzman,¹

Martha Rocio Moreno-Jimenez,¹ and Ruben F. Gonzalez-Laredo<sup>1

1</sup> Unidad de Posgrado, Investigacio´n y Desarrollo Tecnolo´gico, Departamento de Ings Qu´ımica y Bioqu´ımica,

Instituto Tecnolo´gico de Durango, Bulevar Felipe Pescador 1830 Ote., Colonia Nueva Vizcaya, 34080 Durango, DGO, Mexico

²DepartmentofFood Science, SchoolofEnvironmentaland BiologicalSciences, RutgersUniversity, Th NewJersey StateUniversity,65Dudley Road,NewBrunswick, NJ08901,USA

Correspondence should be addressed to Jose Alberto Gallegos-Infante; [e-mail] Received 11May 2014; Revised 25 July 2014; Accepted 16August 2014; Published 21September 2014 Academic Editor: Jose M. Prieto

Copyright © 2014 Omar Gerardo Rocha-Amador et al. Thi is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Th objective of this study was to evaluate the influence of gelator, vegetable oil, stirring speed, and temperature on the physical properties of obtained organogels. They were prepared under varying independent conditions and applying a fractional experimental design. From there a rheological characterization was developed. The physical characterization also included polarized light microscopy and calorimetric analysis. Once these data were obtained, X-Ray diffraction was applied toselected samples and a microstructure lattice was confi med. Commonly, the only conditions that affect crystallization have been analyzed (temperature, solvent, gelator, and cooling rate). Wefound that stirring speed is the most important parameter in the organogel preparation.

1. 
   Introduction
   

Gels have been described as materials that are “easier to recognize than defin ” [1]. Most of the times this problem comes from industry, which develops products with a gel name, just to be attractive to consumers [2]. However, gels have been accepted as semisolid materials comprising low concentrations (<15%) of gelator molecules to form a network self-assembly that entraps the solvent (in organogels both nonpolar components), preventing fl w due to surface tension [3].

Gels can be defi ed both from a rheological behavior and from a structural feature. In a rheological point of view, a gel is a system that does not flow and has the presence of a plateau region of storage modulus and a low tan�� (^<0.1) at an angular frequency from 1⁻0³ to 10 ²rad/s. The structural defin tion is based on the connectivity of the

system. Gel is a system consisting of molecules, particles, and chains, which are partially connected to each other in a fluid medium by crosslinks tothe macroscopic dimensions. The the loss of fluidity is the result of connectivity. Both are operational definitions and may have the possibility of exclusions [2].

Organogels have been attracting much attention in biomedical and pharmaceutical fields, where the erosion of gels in stomach and intestines is important for drug delivery [4, 5]; therefore gels erosion has been applied for this purpose [6]. As oils are safe materials and are suitable for lipophilic components [7], they are considered a good option for organogels elaboration. That is why food industry is very interested in this type of systems as a replacement of hydrogenated fats [8]. Thus, understanding organogels, defin tion is closely related to their characteristics and their crucial potential to develop new applications.

Contents lists available at SciVerse ScienceDirect
Industrial Crops and Products

journal homepage: www.elsevier.com/locate/indcrop

Industrial Crops and Products 42 (2013) 57–62

Antioxidant, antimicrobial, antitopoisomerase and gastroprotective effect of herbal infusions from four Quercus species

J.A. Sánchez-Burgos^a, M.V. Ramírez-Mares^b, M.M. Larrosa^c, J.A. Gallegos-Infante^a,

R.F. González-Laredo^a, L. Medina-Torres^d, N.E. Rocha-Guzmán^a,∗

^a Instituto Tecnológico de Durango, Unidad de Posgrado, Investigación y Desarrollo Tecnológico (UPIDET), Blvd. Felipe Pescador 1830 Ote., 34080 Durango, Dgo., Mexico

^b Instituto Tecnológico de Morelia, Departamento de Ings. Química y Bioquímica, Ave. Tecnológico 1500, Col. Lomas de Santiaguito, 58120 Morelia, Mich., Mexico

^c Centro de Edafología y Biología Aplicada del Segura (CEBAS-CSIC), Murcia, E-30100, Spain

^d Facultad de Química, Edif. E, Universidad Nacional Autónoma de México, Ciudad Universitaria, 04510 México, D.F., Mexico

a r t i c l e i n f o a b s t r a c t

Article history:

Received 18 April 2012

Received in revised form 9 May 2012 Accepted 14 May 2012
Keywords: Quercus DPPH

Deoxyribose

Anti-topoisomerase activities

Leaves from four species of white oaks (Quercus resinosa, Quercus laeta, Quercus grisea, and Quercus obtusata) were investigated for the evaluation and comparison of their antioxidant, antimicrobial, anti- topoisomerase, and anti-proliferative activities. DPPH and hydroxyl radical scavenging capacities were tested in vitro. Results indicated thataqueousextractsfromleaves of Quercus laeta and Q. grisea displayed higher radical scavenging activity, while extracts from Q. grisea and Q. obtusata were more efficient in inhibiting the degradation of deoxyribose, preventing the formation of hydroxyl radicals. Polar extracts showed different degrees of antimicrobial activity, presenting Q. resinosa leaves a broader spectrum. In the anti-topoisomerase assay only Q. resinosa leaves infusions showed activity. The investigation indicates that the biological activity of aqueous extracts from oak leaves promises a more rational and effective application of this resource in the near future.

© 2012 Elsevier B.V. All rights reserved.

1. 
   Introduction
   

Quercus trees, commonly known as oaks, belong to the family Fagaceae. They comprise 450 species worldwide, with an impor- tant distribution in Mexico, where are present 135–150 species, 86 of them are considered endemic (Luna-José et al., 2003). The state of Durango, Mexico, possesses extent woodland resources covered by template speciesmainly represented by mixed pine and oaks forests (Corral and Navar Chaidez, 2005). In Durango, Mexico forests inhabit 41 Quercus species, from which 22 are white and 19 are red (Rosales-Castro et al., 2011).

Research on natural products with potential therapeutic bene- fits represents an area of great interest in which herbal products had been the most important source. Phytochemical compounds allow us to understand plant physiology and biochemical pathways and propose a sustainable handling for each particular product. This potential source for non-timber products, including nutraceutical ingredients, has not been explored.

In Mexican traditional medicine the use of plants on the form of infusion or plasters is a common practice. Chemoprevention

^∗ Corresponding author. Tel.: [phone]x112; fax: [phone]x112.

E-mail addresses: [e-mail], [e-mail] (N.E. Rocha-Guzmán).

with dietary substances is an important area of research and entails using non-toxic substances to interfere with carcinogen- esis (Johnson et al., 2010). There are worldwide efforts to discover anticancer agents from plants (Demain and Vaishnav, 2011). Some phytochemicals as ellagitanins (type of polyphenols) have shown antioxidant, gastroprotective (Beserra et al., 2011) and anticancer properties (Umesalma and Sudhandiran, 2011).

Several methods have been proposed to link biochemical mechanism to carcinogenesis (Shureiqi et al., 2000). An exam- ple is topoisomerase inhibitors which constitute a class of agents that inhibit carcinogenesis via their antiproliferative or cell- differentiating action and are considered an attractive targeting strategy in chemotherapy and chemoprevention (Cho et al., 2000). The aim of this work was to investigate the in vitro antioxidant, antitopoisomerase, antimicrobial, anticiclooxigenase and antipro- liferative activities of herbal infusions (teas) from the leaves of Quercus resinosa, Quercus grisea, Quercus laeta and Quercus obtusata.

2.